Pumpkin Spice Coffee Cake
Cozy up with this healthier, gluten-free, refined sugar-free pumpkin spice coffee cake with a crumble topping. Perfect for fall mornings!
Ingredients
Dry Ingredients
- 1 cup gluten-free all purpose flour (can use regular flour if not GF)
- 1 cup almond flour
- 1/3 cup coconut sugar (can sub brown sugar)
- 1 tbsp pumpkin pie spice
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/4 cup coconut oil, melted
- 1 cup pumpkin puree
- 2 large eggs
- 2 tsp vanilla extract
Crumble Topping
- 1/4 cup coconut oil
- 1/2 cup gluten-free flour
- 1/2 cup coconut sugar (can sub brown sugar)
- 1 tsp pumpkin pie spice
Instructions
- Preheat oven to 350F and line a 9x9 baking dish with parchment paper.
- In a medium bowl, mix dry ingredients to combine.
- In a large bowl, mix wet ingredients.
- Add dry ingredients to wet ingredients and stir to combine. The batter will be thick.
- In a separate small bowl, mix crumble topping ingredients until a crumbly, sand like texture forms.
- Add cake batter to baking dish and top with crumble mixture.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let cool on a wire rack, then slice into 16 equal squares.